Callaloo and Saltfish Steamed Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A traditional Trinidadian dish combining steamed rice with sautéed callaloo greens and salted cod, bursting with island flavors and savory goodness. This Caribbean-inspired rice and grain recipe (gluten free), ready in about 40 minutes, pairs long-grain white rice, salted codfish, callaloo leaves or spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups long-grain white rice
• 1 cup, soaked and flaked salted codfish
• 3 cups, chopped callaloo leaves or spinach
• 1 small, diced yellow onion
• 2 stalks, chopped scallions
• 2, minced garlic cloves
• 2 tbsp vegetable oil
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• 4 cups water
• to taste, about 1 tsp salt

Instructions

1. Step 1: Rinse 2 cups long-grain white rice under cold water until the water runs clear. Drain well.
2. Step 2: In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 diced small yellow onion and 2 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 1 cup soaked and flaked salted codfish and cook for 5 minutes, stirring often to break up any chunks.
4. Step 4: Stir in 3 cups chopped callaloo leaves (or spinach), 2 chopped scallions, 1 tsp fresh thyme leaves, and 1/2 tsp black pepper. Cook for 5 minutes until the greens wilt and flavors combine.
5. Step 5: In a large pot, bring 4 cups water to a boil and add the drained rice with 1 tsp salt. Cover, reduce heat to low, and simmer for 15 minutes until the rice is tender.
6. Step 6: Remove the rice from heat and let it steam, covered, for 5 minutes. Fluff the rice with a fork and gently fold in the sautéed callaloo and saltfish mixture. Serve warm.